Air Fryer Taiwanese Popcorn Chicken with Thai Basil

How to Make Air Fryer Taiwanese Popcorn Chicken with Thai Basil

1. 1

   Step 1: Marinate the chicken

   In a bowl combine the chicken pieces with light soy sauce, Shaoxing wine, minced garlic, and white pepper. Toss to coat, cover, and refrigerate 10–15 minutes to let flavors penetrate while you prepare the coating.

   For this step

   • 1 lbBoneless skinless chicken thighs, cut into 1-inch pieces
   • 2 tbspLight soy sauce
   • 1 tbspShaoxing wine (or dry sherry)
   • 2 clovesGarlic, finely minced
   • 1/2 tspGround white pepper
   
2. 2

   Step 2: Make the dredge

   In a shallow bowl whisk the egg until smooth. In a separate wide bowl combine cornstarch and sweet potato starch. The egg will help the dry starch mixture cling and create a pillowy-crisp crust.

   For this step

   • 1 eachLarge egg, lightly beaten
   • 1/2 cupCornstarch
   • 1/2 cupSweet potato starch (or tapioca starch)
   
3. 3

   Step 3: Coat the chicken

   Working in batches, dip marinated chicken pieces into the beaten egg, letting excess drip off, then toss thoroughly in the starch blend to fully coat. Place coated pieces on a wire rack or baking tray and let rest 5 minutes so the coating adheres — this helps achieve better crisping in the air fryer.
   
4. 4

   Step 4: Air-fry until golden and crisp

   Preheat the air fryer to 400°F (200°C). Arrange coated chicken in a single layer in the basket without overcrowding, spritz lightly with neutral oil, and air-fry 6–7 minutes, flip or shake the basket, spritz again, then cook another 4–5 minutes until golden and cooked through (internal temperature 165°F/74°C). Work in batches and keep finished pieces warm on a rack.

   For this step

   • 1 tbspNeutral oil for spritzing (vegetable or avocado)
   
5. 5

   Step 5: Toss with Thai basil and serve

   Immediately transfer hot chicken to a bowl and gently toss with fresh Thai basil leaves so heat wilts the basil and releases aroma. Serve hot with lime wedges and optional sweet chili or Japanese kewpie mayo for dipping.

   For this step

   • 1 cupFresh Thai basil leaves, loosely packed
   

1. In a bowl combine the chicken pieces with light soy sauce, Shaoxing wine, minced garlic, and white pepper. Toss to coat, cover, and refrigerate 10–15 minutes to let flavors penetrate while you prepare the coating.
2. In a shallow bowl whisk the egg until smooth. In a separate wide bowl combine cornstarch and sweet potato starch. The egg will help the dry starch mixture cling and create a pillowy-crisp crust.
3. Working in batches, dip marinated chicken pieces into the beaten egg, letting excess drip off, then toss thoroughly in the starch blend to fully coat. Place coated pieces on a wire rack or baking tray and let rest 5 minutes so the coating adheres — this helps achieve better crisping in the air fryer.
4. Preheat the air fryer to 400°F (200°C). Arrange coated chicken in a single layer in the basket without overcrowding, spritz lightly with neutral oil, and air-fry 6–7 minutes, flip or shake the basket, spritz again, then cook another 4–5 minutes until golden and cooked through (internal temperature 165°F/74°C). Work in batches and keep finished pieces warm on a rack.
5. Immediately transfer hot chicken to a bowl and gently toss with fresh Thai basil leaves so heat wilts the basil and releases aroma. Serve hot with lime wedges and optional sweet chili or Japanese kewpie mayo for dipping.